If you don’t know of Phillipe Mouchel you might be scratching your head at the name of this French inspired fine-diner (a shortening of the chef’s moniker and the address – FYI). It’s an unlikely partnership between George Calombaris’s Made Establishment and French expat Mouchel, one of the best chefs (cooking French food) in Melbourne, and, if you ask us we’re lucky to have him after lengthy stints in Sydney and Tokyo as competing cities of residence.
A venue of warehouse size proportions relies on simple design, uncovered wooden tables and expensive glassware add to the modern-bistro feel. Mouchel’s menu relies heavily on rustic French influences (snails by the half dozen in tomato and garlic butter, anyone?) but the star here is the daily changing selection of rotisserie meats, ranging from Milawa organic chicken (Thursday) to High Country pork (Tuesday). Match it up with pomme frites (that's chips, by the by) or old school cauliflower gratin for the full effect.